Part of me loathes buying new baking tins. The sheer amount of space they take up is ridiculous. So I thought I would try out some new recipes with the more unusual tins that I have. (This means more donuts! Win!).
I needed to make something quick for a couple of wedding supplier meetings we had today (which went fabulously!) and decided on madeleines. I’ve made some before but decided to try out a different recipe.
Original recipe tweaked from here
Ingredients
115gr butter
130gr self raising flour
3 eggs
135gr golden caster sugar
½ tsp good vanilla extract
75gr bitter chocolate, chopped. I used about 85% cocoa chocolate.
Method
1, Melt the butter and leave it to cool
2, Beat the eggs and sugar together until pale and creamy looking. This takes about 5 minutes and then beat in the vanilla extract.
3, Sift in a third of the flour into the eggs and gently fold in with a spatula. Add the rest of the flour in two additions in the same way.
4, Add the butter in three additions, gently folding in with a spatula.
5, Add in the chopped chocolate.
6, Butter and flour your madeleine tin well and fill them up to just below the lip of the indents.
7, Bake in a preheated oven to (190o/c) for 8-10 minutes until they are lightly golden brown and springy to the touch.
8, Remove from the oven, leave for a minute or two and turn out onto a cooling rack.
9, Dust with icing sugar and serve.
these look delicious. and mini cakes are so much less guilt inducing!
ReplyDeleteI refuse to buy any more caking tins (well until have more space anyway!) wonder if could use my mini muffin tin for these...!
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